Spring Risotto with Asparagus & Peas

Spring Risotto with Asparagus & Peas

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

INGREDIENTS

·       6 cups chicken broth

·       4 tablespoons unsalted butter, divided

·       1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces

·       1/4 teaspoon salt

·       Freshly ground black pepper

·       1 cup frozen peas

·       1 medium yellow onion, finely chopped

·       2 cloves garlic, minced

·       1-1/2 cups Arborio rice (don’t sub with other rice)

·       1/2 cup dry white wine

·       1/2 cup grated Parmigiano-Reggiano, plus more for serving

INSTRUCTIONS

1.       In a medium pot, bring the broth to a simmer.

2.       Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grind of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside.

3.       In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; while it doesn’t require a lot of skill, it does require you to keep a close eye on it to prevent sticking.)

4.       Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table.